Name: Maple and Peach Pudding Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 5 peaches; 1/4 cup (60 ml) unsalted butter, softened; 1/3 cup (75 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 2 eggs; 1 cup (250 ml) cake flour; 1 teaspoon (5 ml) baking powder; 1/2 cup (125 ml) milk; 1 cup (250 ml) maple syrup

Ingredients

- 5 peaches
- 1/4 cup (60 ml) unsalted butter, softened
- 1/3 cup (75 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 2 eggs
- 1 cup (250 ml) cake flour
- 1 teaspoon (5 ml) baking powder
- 1/2 cup (125 ml) milk
- 1 cup (250 ml) maple syrup

Preparation

- Preheat the oven to 180 °C (350 °F).
- In a pot of boiling water, blanch the peaches for 3 to 4 minutes. Cool under cold running water to stop the cooking, and then peel under cold water. Cut the peaches in half and remove the stone. You will need 9 peach halves.
- Place the peach halves in the bottom of a 20-cm (8-inch) square baking dish.
- In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs.
- In a bowl, sift together the flour and baking powder. Stir the dry ingredients into the previous mixture alternately with the milk. Spread the batter over the peaches.
- In a saucepan, heat the maple syrup. Remove from the heat before it boils. Pour over the batter.
- Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

Maple and Peach Pudding Cake

Categories

Ingredients

Preparation

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